CHINESE PORK HOCK RECIPES RECIPES

Steps:

• For marinated pork hock, sprinkle hocks with salt and stand at room temperature for 2 hours. Place hocks in a large saucepan, cover with cold water, add spring onions and ginger and bring to the boil, then reduce heat and simmer until skin softens (30 minutes). Place hocks in a bowl, add rice wine, soy sauce and ginger juice and rub into hocks. Set aside to cool.
• Heat oil in a deep saucepan or large wok to 170C. Pat hocks dry with paper towels and deep-fry one at a time (careful, hot oil will spit) until browned (8-10 minutes). Remove from oil, plunge into a large bowl of iced water and stand until completely cool (30 minutes). Drain well.
• For beancurd sauce, heat oils in a wok over medium heat, add chillies, garlic, shallot, ginger, star anise and fermented brown beans, and stir-fry to combine. Add sugar and stir until caramelised (1-2 minutes), then add sweet chilli paste and soy sauces and stir to combine. Add chicken stock, hoisin, beancurds, tahini and rice wine and bring to the boil.
• Add hocks to beancurd sauce and simmer uncovered until meat is tender (1-1½ hours). Add fungus, rock sugar and oyster sauce, and simmer until meat is starting to fall from the bone (30-40 minutes). Serve meat, fungus and sauce with blanched Asian greens.